Bacon-Topped Chocolate Mayonnaise Cupcakes

Ingredients

Chocolate Coated Bacon

• 8 slices thick-cut smoked bacon, cut in thirds, crisply cooked
• 12 ounces semisweet chocolate chips

Cupcakes

• 2 cups all-purpose flour
• 1 cup sugar
• ½ cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup cold water
• 1 cup Blue Plate® Mayonnaise
• 1 cup semisweet chocolate chips

Bourbon Vanilla Buttercream

• 3 sticks butter, softened
• 1 (8-ounce) package cream cheese, softened
• ¼ cup Blue Plate® Mayonnaise
• 1 pound powdered sugar
• ½ cup good quality Bourbon
• 2 teaspoons vanilla extract

Directions

1. PREHEAT oven to 350 degrees. Fill cupcake pan with cupcake liners. Line a cookie sheet with wax paper.

Make Cupcakes

1. WHISK flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Add vanilla and cold water and mix well. Add mayonnaise and chocolate chips and stir to thoroughly combine.
2. FILL cupcake liners three-quarters full with batter. Bake 20 to 25 minutes, or until a toothpick inserted in center of cupcake comes out clean. Cool before frosting.

Prepare Bacon

1. MELT chocolate chips in a medium microwavable bowl per package directions or for 30 seconds at a time, stirring after each time. Stir until smooth.
2. DIP each piece of bacon into chocolate until completely coated. Lay on the wax-paper lined cookie sheet. Refrigerate about 30 minutes to set.

Make Frosting

1. With a hand mixer in a large bowl on medium speed, beat butter, cream cheese and mayonnaise until completely combined.
2. ADD powdered sugar gradually, along with Bourbon, beating on high to create the desired fluffy texture. Add vanilla and beat until combined.
3. FROST cupcakes with an offset spatula and garnish with bacon. Serve at once.